Salpicon De Quinoa Recipes

QUINOA EN SALPICON

Steps:

• I usually note and I did not. Make sure you wash the quinoa very well. It has a natural chemical on it to make it bitter to birds so they will not eat the grains. It can be easily washed off. In large amounts this chemical is toxic to humans. When the water is no longer 'soapy' looking the Quinoa is free of this chemical. Note not of any real value but the soapy water? Makes great laundry detergent.
• Make a vinaigrette by whisking together the lime juice, white pepper, jalapeno, and salt, then gradually adding the olive oil. Set aside.
• Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes. Drain. In a pot large enough to hold the ingredients comfortably, combine 2 quarts of water and the cleaned and drained quinoa. Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. Do not overcook.
• Remove from the heat and pour through a strainer. Drain thoroughly, and let cool. (Do not rinse.).
• Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss. Add the reserved vinaigrette and toss again. Correct seasoning with extra salt and white pepper to taste, and serve.

SALPICON DE QUINOA

Steps:

• Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings. Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives.